My roasted chicken thighs with potatoes and mushrooms is the warm, cozy hug you need this fall season.
There’s something undeniably comforting about gathering around the table to enjoy a hearty, home-cooked meal when the weather gets cooler. Fall is the perfect time to indulge in dishes that bring warmth and coziness to your kitchen, and one of my favorite recipes to celebrate this season is Roasted Chicken Thighs with Potatoes and Mushrooms. For all my friends out there who don’t love mushrooms, it’s fine, leave it out!
Ingredients:
- 4 bone-in, skin-on chicken thighs (trimmed of fat)
- 1/2 lb baby potatoes, halved
- 8 oz mushrooms, sliced
- 1 small onion, sliced
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1/3 cup mayo
- 1/3 cup parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp all purpose seasoning
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (200°C).
- Prepare the Ingredients: In a large bowl, toss the halved baby potatoes, sliced mushrooms, and sliced onions with olive oil, minced garlic, thyme, rosemary, carrots, smoked paprika, salt, and pepper until evenly coated. Add mayo & Parmesan as well & mix until gully coated
- Arrange the Chicken and Vegetables: Spread the seasoned potatoes, mushrooms, and onions in an even layer on a large baking sheet. Nestle the chicken thighs among the vegetables, ensuring the chicken skin is facing up.
- Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes to an hour, or until the chicken thighs are golden brown and cooked through, and the potatoes are tender.
- Broil for Crispiness: For extra crispy skin, switch the oven to broil for the last couple minutes of cooking, keeping a close eye to avoid burning.
- Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Roasted Chicken Thighs with Potatoes and Mushrooms
Ingredients
- 4 bone-in skin-on chicken thighs (trimmed of fat)
- 1/2 lb baby potatoes halved
- 8 oz mushrooms sliced
- 1 small onion sliced
- 1 large carrot diced
- 4 cloves garlic minced
- 1/3 cup mayo
- 1/3 cup parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp all purpose seasoning
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (200°C).
- Prepare the Ingredients: In a large bowl, toss the halved baby potatoes, carrots sliced mushrooms, sliced onions with olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, all purpose seasoning and pepper until evenly coated. Season the chicken to taste and add the mayo and coat well until evenly distributed.
- Arrange the Chicken and Vegetables: Spread the seasoned potatoes with vegetables in an even layer on a large baking sheet. Nestle the chicken thighs among the vegetables, ensuring the chicken skin is facing up.
- Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes to an hour, or until the chicken thighs are golden brown and cooked through, and the potatoes are tender.
- Broil for Crispiness: For extra crispy skin, switch the oven to broil for the last couple minutes of cooking, keeping a close eye to avoid burning.
- Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Embracing Fall with Every Bite
There’s something magical about the combination of succulent chicken thighs, earthy mushrooms, and tender potatoes, all roasted to perfection. This dish not only fills your home with the inviting aroma of herbs and spices but also delivers a satisfying meal that embodies the essence of fall.
Roasting brings out the natural sweetness of the onions and the savory depth of the mushrooms, while the potatoes absorb all the delicious juices from the chicken, creating a harmonious blend of flavors and textures. The addition of smoked paprika adds a subtle warmth, making each bite a comforting reminder of the season.
Whether you’re enjoying this meal on a quiet weeknight or sharing it with friends and family during a weekend gathering, Roasted Chicken Thighs with Potatoes and Mushrooms is a dish that promises to bring joy and comfort to your table. It’s the perfect way to embrace the beauty of fall, one delicious bite at a time.
So, as the leaves turn golden and the air grows cooler, let this recipe be your go-to for creating memorable, cozy meals that celebrate the warmth and togetherness of the season.
